Leave a few mils of pastry above the height of your tin. It may shrink during baking and this ensures that the custard will not overflow. Bake it blind for 15 minutes, with a sheet of parchment on ...

Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.

Set aside. Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon ...